Recipe tips - Smoked Turkey and Spring Pea Fettuccine (Complete)

[ 02/10/2020 11:37:36 ] along with the number of incoming emails, so that posting updates continue and useful, then this post is "Smoked Turkey and Spring Pea Fettuccine" which was issued on 02/10/2020 11:37:36,read to completion, here's a review Smoked Turkey and Spring Pea Fettuccine:

This rich and creamy smoked turkey and spring pea fettuccine recipe is inspired by a pasta I learned long ago working at my first real chef job in San Francisco. There's just something very special about the way the creamy, slightly sweet, aromatic sauce pairs with the smoky meat.

Ingredient Checklist

• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 6 ounces smoked turkey, cut into strips
• 1 ¾ cups heavy whipping cream
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 8 ounces fettuccine
• ½ cup green peas
• 2 tablespoons chopped fresh tarragon leaves
• 1 teaspoon lemon zest
• 1 tablespoon freshly grated Parmigiano-Reggiano cheese, or to taste - divided

Directions

Instructions Checklist

• Step 1

  Set a heavy skillet over medium heat and pour olive oil into the skillet. Cook and stir garlic and shallot in the hot oil until fragrant, about 30 seconds. Add smoked turkey to skillet; cook and stir until heated, about 1 minute.

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• Step 2

  Pour heavy cream into the skillet and raise heat to medium-high; bring sauce to a boil. Season with salt, black pepper, and cayenne pepper. Reduce heat to medium-low and simmer until sauce has thickened slightly, about 5 minutes.

• Step 3

  Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 7 to 8 minutes. Drain.

• Step 4

  Turn heat under cream sauce to low and stir in peas; toss fettuccine with sauce until coated. Mix in tarragon and lemon zest and cook until flavors have blended, about 1 minute. Adjust seasonings if desired. Serve in bowls and sprinkle each serving with about 3/4 teaspoon Parmigiano-Reggiano cheese for garnish.

Cook's Notes:

If sauce is too thick, add 1 to 2 tablespoons of pasta-cooking water.

For a vegetarian version, use pan-fried mushrooms in place of turkey and cook them with a pinch of smoked paprika for a smoky taste.

Nutrition Facts

Per Serving:

661.3 calories; protein 18.9g 38% DV; carbohydrates 49.2g 16% DV; fat 44.4g 68% DV; cholesterol 158.6mg 53% DV; sodium 475.8mg 19% DV.Full Nutrition

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